1 (3 oz.) pkg. vanilla pudding mix
1 3/4 c. milk
1 (12 oz.) pkg. frozen whipped topping, thawed and divided
2 tbsp. sugar
5 fresh peaches, peel and sliced (about 2 lb.)
1 (16 oz.) frozen pound cake loaf, thawed and cut into 1" cubes
1/2 c. orange juice

Combine pudding mix and milk in a saucepan; bring to a boil over medium heat stirring constantly. Remove from heat, and let cool. Fold in half of whipped topping.

Sprinkle sugar over peaches; toss gently and set aside. Place half of cake in bottom of 16 cup trifle bowl, and drizzle with half of orange juice. Arrange half of peaches over cake and top with half of pudding mixture. Repeat layers. Spread remaining whipped topping on top. Cover and chill at least 2 hours.